Vegan Chocolate Chips Brioche

Easy to make vegan chocolate chips brioche with a very soft texture and a delicious buttery taste. 

Prep Time : 15 minutes

Rest Time : 4 to 6 hours

Cook Time : 20 minutes

Servings 8 people


  • 240 gr all-purpose flour + 30 gr
  • 4 gr dry all-purpose flour yeast (or 10 gr fresh yeast)
  • 80 gr soya or almond milk + 60 gr
  • 40 gr cane sugar
  • 30 gr chocolate chips (dairy-free)
  • 1 pinch of salt
  • 50 gr vegan butter (at room temperature)
  • 1/2 tsp. turmeric (optional)


  1. In a small bowl stir the yeast, 60 gr of dairy-free milk and 30 gr of flour together. Leave aside for a few minutes.

  2. In a different bowl, mix the remaining flour, cane sugar, chocolate chips and salt.

    Add the yeast mixture to the bowl with the remaining dairy-free milk (80gr) and start forming the dough.

  3. Next add the vegan butter, making sure that all butter is fully incorporated into the dough. 

    Shape the dough into a ball, it may feel a bit sticky but this is normal.

  4. Place in a large oiled bowl and cover with a towel or cling film.

    Let the dough rise for 4 to 6 hours (or more if desired).

  5. Turn the dough onto a lightly floured surface and shape into a log.

    Next, place the dough into an oiled rectangular mould, cover, and let it rise for 45 minutes.

  6. Preheat your oven to 180°C.

    Brush the top of the brioche with some dairy-free milk mixed with a little turmeric (optional)  just enough to give it a bit of colour. 

  7. Bake for 20 minutes or until golden brown.

    Once cooled turn your vegan chocolate chips brioche out of the tin onto a cooling rack.

    Bon appetit ! :)